Summer Squash Pasta, Inspired by Italy
Inspired by our family's trip to Italy, this pasta recipe features bright flavors and simple preparation.
Servings 6 servings
Ingredients
- 125 grams guanciale (or bacon), cut into small cubes or slices (4-5 oz)
- 500 grams summer squash, any variety, diced (approx 1 pound)
- 100 grams green onion, chopped (approx 1 cup)
- 150 grams cherry tomatoes (approx 1 cup)
- 1 ear corn, shucked, kernels cut from the cob, cob discarded
- 2 cloves garlic, chopped
- 8 servings pasta of choice, cooked until al dente in salted water, drained
- 1/2 tsp Hey Old Sport Overachiever Seasoning
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Parmigiano Reggiano (optional) - substitute shaved macadamia nut for dairy-free
Instructions
- In a large sauté pan over medium low heat, render the guanciale (or bacon) until crisp. Strain out the meat and reserve 2 tbsp of the pork fat.
- Add the squash, green onion, cherry tomatoes, and corn, and sauté until beginning to soften. Add the garlic and seasoning and cook until done.
- Toss in a bowl with the cooked pasta and add the crispy pork. Season with more seasoning or grated Parmigiano Reggiano as desired, serve warm or chilled.